Rotten pork is a specialty of Zaba people in Yajiang, Sichuan. It is called "stinky pork" because its smell is heavier than "stinky tofu" at first glance and thicker than "enzyme-flavored salted fish" in Guangdong, but Zaba people regard it as the top grade and love it very much. As the highest treasure to entertain guests at home, every household should take it out and store it. The longer it is stored, the more precious it is. Therefore, in the Zhaba area, how many "smelly pork" will be hung at home for how many years.

The production process and source of rotten pork;

After fattening the pig with corn and wheat, put a rope around its neck and strangle it, and make a small opening in its chest, so that the heart blood vessels of the pig will rupture and all the blood in the meat will return to the internal organs. Then take out all the internal organs from the small mouth, fill them with grains such as highland barley and wheat, and then sew them up. Then plug the seven holes with furnace ash and red soil, inflate them, bury them in wheat bran 10 days to absorb water, and then take them out from the beam hanging on the stove. Its suspension life can reach more than 10 years, and the longest can reach more than 30 years.

You can take it with you when you eat. There are many ways to do this. It can be eaten raw, cooked or made into soup. Zaba people love to eat raw food, which was difficult to taste at first. After eating too much, I feel full of fragrance and endless aftertaste. In the past, food was used to guard against war, but later it gradually became a local diet custom and main food.